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Old 01-26-2017, 12:30 PM
 
Location: Kanada 🍁
119,977 posts, read 14,243,897 times
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My family loves salmon and these are our favorite recipes:

Baked Salmon Recipe with Garlic and Dijon - NatashasKitchen.com

OR
Indian Salmon Curry with Saffron Rice - Jo Cooks

OR
https://germanfoods.org/recipe/salmo...bage-stir-fry/

OR
Salmon Fillet Recipes made Just like Oma

OR
http://www.steffensdinners.com/conte...C3%B6sti_crust

OR
Salmon Fillet on Zucchini and Tomatoes

My favorite one is the salmon curry and the dish with the zucchini and tomatoes.All of the above recipes are a hit in my home.
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Old 01-26-2017, 07:50 PM
 
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Quote:
Originally Posted by bg7 View Post

$4.99 for over a pound of the stuff. Made in France too.
I wouldn't call that expensive.
Especially when you are using less than a Tablespoon per salmon portion.
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Old 01-26-2017, 10:15 PM
 
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Quote:
Originally Posted by puginabug View Post
Whenever I've tried searing or pan-broiling salmon, it has stuck. And the smell is very strong to me.

My favorite way is to bake it in parchment paper. You can vary your seasonings however you like. I usually use garlic powder, s & p. Thin slices of lemonon top, thin slices of onion, sometimes julianned carrots and or green pepper. Sometimes fresh spinach underneath.

Occasionally I'll smear mayo all over the fillets before seasoning.
I would love to try that..Also want to try on cedar planks on the grill
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Old 01-26-2017, 10:21 PM
 
Location: Heart of Dixie
12,448 posts, read 10,844,846 times
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Quote:
Originally Posted by kelly237 View Post
I would love to try that..Also want to try on cedar planks on the grill
When I liked cooked salmon, I thought the cedar plank method was one of the best. We served it with an orange/brown sugar glaze.
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Old 01-27-2017, 07:17 PM
 
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I buy Alaskan salmon. I pan fry it with minimal oil. Usually eat it totally plain.

Good enough for me.
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Old 02-02-2017, 12:20 PM
 
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Himalayan salt slab in oven or on grill. But if pressed for time, grill on sheet of parchment paper on baking sheet under broiler.

Salmon is oily so I always make a glaze of some type of citrus juice & brown sugar with freshly ground pepper & sea salt. No salt if using salt slab.

I smear glaze on & let sit for at least 20 minutes before grilling. I sort of zigzag the glaze on with a butter knife, it is not encased in it. I want the glaze to enhance not overpower the salmon.

Even people who profess to not like salmon, like this.
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Old 02-02-2017, 12:28 PM
 
Location: Phoenix,Arizona
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I'll through it in a zip lock bag with Hidden Valley (DRY ) Ranch mix
place it on a rack on a sided cookie sheet sprinkle a bit of paprika
pour 1/4 cup of water or wine in bottom of pan then pop in in a 450 degree oven
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